1 loaf multigrain bread, ¾" slices(or your choice of rustic bread)
Extra Virgin Olive Oil
Garlic cloves
2 avocados
¼ lime, squeezed
Mediterranean Sea Salt
Crushed Red Pepper flakes
Bruschetta
1 pint grape tomatoes
olive oil
fresh basil, oregano-Dried herbs could be used, but I love, and prefer, fresh!
2 garlic cloves, pressed or finely chopped.
sea salt
Instructions
Slice loaf of multigrain bread into ¾ inch slices or ciabatta bread(my preference) since it usually comes already sliced in half. That is my preference as shown in photo on top of page.
Place bread on parchment-lined baking sheet.
Spray or brush olive oil on both sides (or on one side if using ciabatta )of the toast
Rub peeled garlic clove on toast side(s) of the bread/
Layer avocado mixture on toast.
Sprinkle with red pepper flakes.
Top with bruschetta, if desired (directions below).
Quarter tomatoes lengthwise, then slice once or twice widthwise, depending on the size of the tomatoes.
Drizzle about 1-2 T. of extra virgin olive oil over the top of tomatoes.
To chiffonade the basil, layer leaves on top of one another and roll tightly. Slice thinly. Spread on top of the tomatoes with a little sprinkle of sea salt and 2 pressed cloves of garlic.(Chop finely if you don't have a garlic press.)
Gently toss together.
Spoon over avocado on top of toast.
Sprinkle red pepper flakes on top and some shredded or grated Parmigiano Reggiano cheese.
Enjoy that bite....and the next one.
Notes
This is even more awesome when topped with[u] Heirloom Tomato Bruschetta[/u]
Recipe by My Dragonfly Cafe at https://mydragonflycafe.com/avocado-toast-with-bruschetta/